Pulled Pork And ENZO Apple Balsamic Slaw
Recipe adapted from American Spoon pulled pork and apple cider slaw recipes
For the pulled pork
5 Cloves garlic, finely chopped
1½ Tbsp. Kosher salt
1 Tbsp. ENZO Organic Extra Virgin Olive Oil - Bold
10-14 lbs. Pork butt
2 Jars American Spoon Cherry BBQ Grilling Sauce
1 Bottle of your favorite lager beer
1 Tbsp. White vinegar
For the Slaw
1 Medium head green cabbage
1 Large green bell pepper, finely chopped
1 Bunch green onions, thinly sliced
3 Large carrots, peeled and grated
1 Jalapeno pepper, seeded and chopped
1 Cup ENZO Organic Apple Balsamic Vinegar
3 Tbsp. Greek yogurt
1 Tbsp. Cider vinegar
Kosher salt, to taste
Combine the garlic, olive oil and salt and mix into a paste. Rub the paste over the pork butt and place the pork in a heavy pot with a tight-fitting lid. Refrigerate overnight.
Preheat oven to 400°F. Add two jars BBQ sauce, beer and vinegar to the pot with the pork. Place in oven, uncovered, for about 30 minutes. When the pork begins to crisp, reduce the oven to 325°F, baste the pork with the pan juices, then cover and continue roasting for 4 to 5 hours. Baste the pork with the BBQ sauce every 30 minutes, until the meat is tender and pulls apart easily with a fork. The BBQ sauce will reduce down to a thick, sticky glaze, but if the sauce is reducing too quickly, add a splash of water or a little more beer to loosen up the sauce.
While the pork is cooking, remove the core from the green cabbage and cut the head in half from root to tip. Slice each half into ¼” ribbons. Add pepper, green onions, carrots and jalapeno and toss to combine. Whisk together balsamic, Greek yogurt, and cider vinegar. Pour the dressing over the slaw, toss to combine and season with salt to taste.
Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce. Serve the pulled pork with slaw on toasted hamburger buns.